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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This flavoursome Mexican-inspired vegan chilli is the perfect option for an easy, healthy weekday dinner.
1 Add oil to a heavy-based pan and place over medium heat. Cook the onion and garlic for 10 minutes until transparent.
2 Add tomato purée, paprika and cumin and cook, stirring, for 5 minutes.
3 Add chopped tomatoes, kidney beans, black beans, balsamic vinegar, maple syrup, chilli flakes and some freshly ground black pepper. Bring to the boil, then reduce to a simmer for 25–30 minutes, stirring occasionally. Add tomato purée, paprika and cumin and cook, stirring, for 5 minutes.
4 Cook rice according to packet instructions. Serve beans over rice garnished with avocado, topped with parsley or coriander leaves if you like, and extra chilli flakes.
Serve with a dollop of dairy-free yoghurt, and added lime wedges for a hint of freshness.
Calories 360 cal
Kilojoules 1500 kJ
Total fat 9 g
Saturated fat 1.5 g
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